Blend the peaches, sugar, and liqueur in a blender or food processor until smooth.

Pour the water into a small saucepan and sprinkle the gelatin over it; let stand until the gelatin softens, about 3 minutes.

Meanwhile, use electric beaters to beat the cream in a medium small bowl until soft peaks form.

Cook the gelatin mixture over low heat, stirring constantly until the gelatin dissolves, about 3 minutes. Let cool slightly, and then stir it into the peach mixture. Gently fold this mixture into the whipped cream.

Spoon the mousse into individual serving dishes or into a medium-size flat-bottomed bowl. Cover and chill until set, about 2 hours. Serve within 36 hours of chilling.

Garnish the servings with mint sprigs.

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